COOKIES DIES & CRACKER CUTTERS

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When you have a biscuit, you enjoy its taste, its crunchy texture; eventully you identify its inclusions  (sultana, chocolate chips). You can also appreciate its shape; in other words you have fun with your cookies (and it is not necessary to be younger than a teenager to do it!)

But are you aware of all the study, design, project and thinking which stands behind this little piece of food?

Are you aware of the big machines necessary to make this little piece of pleasure for the palate ? Meters and meters of wider and wider long ovens, mixers, sandwiching devices, conveyor belts. And last but not least, the heart of the whole process: the biscuit roller.

We can identify two kinds of biscuit rollers:

Rotary moulding rollers to be used for soft doughs. In this case you don’t have much variation in dough properties. It is quite easy to engrave the design, and you can also get two different kind of doughs separated in the hopper.

                                                                           

Rotary cutters including both single and double rollers used for cutting a laminated dough sheet. Here Errebi Technology engineers pay a lot of attention to the cutting sizes which must compensate the elasticity of the dough sheet, and its tension and shrinkage.

Both kind of rollers are made with  non-toxic materials complying with food regulations and in particular they have a bronze body which can be or not teflonized and / or plastic material. And when the material is not enough for assisting a good performance of the release and long life of the roller , #Errebi Technology consider special treatments such as sand blasting, or again, special construction of rollers with controlled temperature.

Both rollers have a particular geometry on which you recognize staggered or straight rows, pitch of engravings, distance to distance specially designed to exploit the surface of the roller as much as possible but in respect of the distance to avoid sticking of the products to each other.

 

Both rollers have construction options: with interchangeable rings, or cups, or solid construction, all customized solutions based on single needs.

 

And if the roller is the heart of the process, the cavity is the heart of the roller. It is not merely a recessed area to be filled with dough. Here again Errebi Technology do a lot of design projects behind: radius, release angle, compensation in depth are just a few examples of all the parameters our engineers must take into consideration when designing a new mould. The whole to prevent and avoid “tails” on the biscuits, in other words that distorsion mainly caused by high speed of abrasive doughs and causing uncontrolled weights, low quality and thus higher costs in the process; but also to compensate in case of special oblong designs and/or very soft doughs with different depth in the cavity and avoid the so called “Pisa tower” effect and all the problems related with stacking and packaging. From this study it will depend a perfect release, a balanced requested weight and sizes of the final cookie.

 

Once again the long experience of #Errebi Technology carefully listen to the different requests and propose customized solutions for a wide and different kind of market. Stay tuned with Errebi Technology!

 

baked but not fried

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In spite of the various trends towards healthier and lighter food choices, it is also true that (good for those who, like us, work in the world of biscuits), we can’t give up eating biscuits and snacks. So one of the trends is that of a compromise: healthy and light products, but without sacrificing taste. In the collective imaginary of young and old people there are mountains of ice cream, rivers of chocolate, and french fries … and we can eat them endlessly because the real enemy are  vegetables or, in the case of Mafalda by Quino the “sopa”, the hated soup !. Unfortunately, this is not the case in the real world. Therefore the alternative for a healthier diet is to limit the quantity or quality of food.

And in fact, more and more we find “short list” recipes, that is, with a few simple ingredients. The trend is to be “without something” (sugar free, gluten free, no fat content, palm oil free … “. The same Italian language seems more fashionable when it mentions in English” glutenfree, no palm oil .. . ”

Here we want to make a reflection in particular about chips and snacks that are counted among the so-called  “junk food“. In fact, frying seems to trigger a carcinogenic process due to acrylamide, i.e. a toxic substance that is formed when food rich in starch (such as potatoes) is cooked at temperatures above 120 °. Occasional consumption is not a problem. Yet it is difficult for young and adults to give up the pleasure of chips and snacks. A healthier version has then been created, not fried to avoid giving up the classic chips without sacrificing taste!

Because it is clear that consumer preference for the range of healthy products must not influence taste and consistency. The example of “baked non-fried” products is becoming increasingly popular. For making  this type of product, the easiest way is to always rely on the technology by ErrebiTechnology,  at your side not only for the creation of cookie molds but also for the development of snack projects. The use of special rotary cutters with particular cuts, cutting-edge materials allowing long life and perfect release. And again, the design with scrapless lay out configurations for recovering the whole dough sheet, this point being of huge importance to avoid the problem of scraps, the recovery of trimmings, the recycling of dough that often cannot be reused … and again assistance experienced staff able to mechanically and technologically support the development of an alternative product. Errebi Technology is all of this and much more. Contact us for further information.

Errebi Technology: a family-run company’s story

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Once upon a time….

All fairytales and nice stories start in this way. All traditional novels show that determination, efforts, and simple but deep values get the best results. Today it is not question of Cindarella or Snow-White; today we’d like to tell you the story of Errebi Technology.

Last year was an important anniversary for Errebi Technology: the celebration of its 60 years: a great combination between the long experience of wise old people with the spirit of innovation of the younger generations. Over the past more than 60 years (since 1959) Errebi Technology has been producing biscuit moulds and since then, we have captured a major portion of this industry worldwide. During the years, we have been having a continuous growth and increased our investments with high technological machineries and human resources, while still being a family-run company.

In 2011 Errebi Technology headquarters moved into a more and efficient building (almost 4 times bigger than the old one) and has being increasing in operating units (CNC machines centres) as well as improved in organization, logistics and production.

Among our satisfied customers, Errebi Technology includes some of the most famous names in biscuit manufacturers, such as Barilla, Mondelez, Pladis, Nestle’ etc. In order to serve these reputable customers, we equipped ourselves with the most and newest computerized machines guaranteeing the highest precision. Machines able to support dies weights up to 1200 kgs and up to 2500m long by diameters up to 450mm. In other words, thanks to these machines there is no risk for blending in spite of high weight and accuracy is achieved. This also means to be able and follow with precision and accuracy one of the topical trends which is to make bigger and bigger diameters dies. Errebi Technology has also being employing a team of highly skilled technicians able to create and reproduce any kind of biscuit shape you desire with specific solutions. In this way we are able to achieve a capacity and efficiency level that makes us unrivalled in this field.

But the focus today is put onto a couple of considerations. In particular:

a) The fact of being a family-run company since ever. The company started thanks to the great forsight of the founder, Mrs Adriana Masi and her husband Mr. Giovanni Paglione, and followed today by her son, Mr. Massimiliano Paglione. To mention specific names and surnames is not by chance nor attention-seeking. It is rather connected to the fact that in a scenario of companies continuously buying and / or absorbing each other, it is of huge importance to have a continuity in the contacts with customers, which are not considered as merely numbers. Names and surnames, in other words, “people” have a huge importance in the development of a dialogue, based on which ideas, creations, projects “naturally” arise and cancel any risk of “arid” fruitless and sterile assistance. Errebi Technology with its philosophy is deeply convinced that the development of projects is not merely reduced to calculations, but it is a result of exchanging ideas in a friendly relationship with its customers which are not called as such but they are rather partners and friends. In particular, in a field like the biscuit world, where creation, imagination, and rational calculation go side by side, it is very important to have a partner offering you more than a “feedback”. And as such, every day from our design and project dept lots of new designs and ideas are generated always with very tailor-made and customized solutions.

b) The second consideration we’d like to stress here today is that Errebi technology makes biscuits dies and cutters since ever. The opportunities to spread our production and differentiate in different items than the dies have come time to time during the years. Questions like “why don’t you also propose other items/machines related with biscuit production?” are questions that have been asked to Errebi Technology more than once. But once again our philosophy has always been to focus in what we have been making since ever. And thanks to this choice, we have been able to concentrate all our energy and studies in making more and more accurate and technological biscuit rollers in terms of constructions and materials. Our team of experts are available to offer you the best solution for your needs. Remember that it is only in production that you can actually see the difference between a standard roller and an Errebi Technology one.

Errebi technology, the unique specialists of biscuits dies since ever, the most imitated one…

Biscuits in the time of COVID-19

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During this period of COVID-19, among the various habits we have had to change or to give up to, there is the breakfast ritual at the bar Brioche and cappuccino represent the most classic breakfast in Italy, mainly in the big cities but now more and more also in the small towns.

Now with the lock down due to the corona virus, the Italians and not only the Italians have had to reinvent their breakfast at home. An occasion that has become rather unusual is that of having breakfast together at home, an opportunity to be exploited all together with the family.
The most popular products we have for breakfast are and will remain biscuits: soft and hard biscuits to be enjoyed with cappuccino or milk or of course tea or coffee.

Now, if from one side the amount of time spent at home makes you rediscover various activities such as the pleasure of preparing homemade biscuits, from the other side confectionery industry has started since a while proposing products that seem handmade, at home.

And as a matter of fact during this period of COVID-19 the purchase of biscuits has increased by about 13%, which is not a little in full crisis.
By their nature, biscuits are easy-to-carry and easy-to store, hence their success in the range of foods during the decades. Today more than ever, storage and packaging become fundamental not only from an eco-sustainability point of view, but also to keep safe and protect products and their integrity from breakage and external contamination.

Having said that, what are the most popular products at the time of the corona virus?
a) Rich and refined biscuits (filled with popular chocolate creams), just to spoil ourselves a bit since we have to stay at home!
b) Dietetic biscuits: particular attention is paid to sustainable products rich in fibers characterized by a “short list” of ingredients, which means a simpler and healthier product (without preservatives, without palm oil, without artificial coulours …)
c) Home made looking biscuits, in other words products looking like made by hand, at home, so that the consumer is persuaded to have a healthier product. In fact, however, this kind of product has increased more and more on an industrial scale, with the use of rotary moulding rollers with all the advantages that follow. In other words, they maintain the irregularities and imperfections that (as the Japanese say) make stuff vibrate, but are more stable, so there is a better control in weight and shape and therefore a cheaper production process.

For the manufacture of these particular range of products, special rollers are needed in terms of:
1. materials to facilitate the release of more and more critical doughs and to resist the abrasion of recipes which have more and more cereals, dried fruit, inclusions that significantly affect the performance of the rollers.
2. design: special engravings offering the aspect of irregularities “handmade” but with a guarantee of eveness in baking and colour of the final product as well as of control of weight (which means saving money) and shape (which means avoiding problems with the packaging).

The decades of experience of Errebi Technology is once again punctually at the service of more and more severe demands, and we are ready to offer our know-how for a perfect setting up of your projects.